Lamb and potato kofte
By Hasan Semay From Saturday Kitchen Ingredients For the black-eyed peas and spinach 500/1lb 2oz black-eyed beans in the pod, or dried black-eyed beans soaked…
saturday kitchen recipe
Haggis toastie
By Carol Dwyer From Saturday Kitchen Ingredients 2 slices thick-cut bread, preferably granary 20g/¾oz butter or margarine 1 garlic clove, crushed 35g/1oz caramelised onion chutney 1 tsp English mustard 80g/3oz…
Sweet woodruff mousse, oat crumble, sorrel sorbet
By Niklas Ekstedt From Saturday Kitchen Ingredients For the mousse 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 2…
Salmon and halibut ceviche with cucumber, lemon and radish
By Matt Tebbutt From Saturday Kitchen Ingredients 2 tbsp olive oil 1 tsp honey 1 shallot, diced 2 lemons, zest julienned and juice 100g/3½oz…
Fried chicken liver and veal lasagne
By Matt Tebbutt From Saturday Kitchen Ingredients For the vegetables ½ onion, roughly chopped 3 sticks celery, roughly chopped 1 carrot, roughly chopped…
Poached turkey leg with hazelnuts and gorgonzola
By Matt Tebbutt From Saturday Kitchen Ingredients For the poached turkey leg dash olive oil 1 turkey leg 1 onion, chopped 2 sticks celery, chopped…
Fillet of brill steamed in fig leaves with beurre blanc, trout roe and tomatoes
By Adam Byatt From Saturday Kitchen Ingredients For the steamed brill in fig leaves 4 large fig leaves 4 x 130g/1¾oz brill fillets…
Pholourie, ‘bush tea’ gremolata and blackberries
By Andi Oliver From Saturday Kitchen Ingredients For the pholourie 500g/1lb 2oz yellow split peas 1 tsp ground cumin 1 tsp ground coriander 1…
Grilled venison brochettes with redcurrant dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the grilled venison brochettes 1 tsp black peppercorns, crushed 2 juniper berries, crushed 1…
Seared scallops with avocado purée, marinated cucumber, mushrooms and potato crisps
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinated cucumber 1 small cucumber, diced 1 tsp sesame oil 1 tsp salt 1…